Domaine Pinnacle Ice Cider Apple Cream
Ingredients
- 3 oz (100 g) sugar
- 1/2 glass of water
- 2 oz (60 ml) Domaine Pinnacle Ice Cider
- 1 lb (500 g) net apples
- 5 egg yolks
- 4/5 cup (200 ml) 35% cream
- 1 apple
- 1 tbsp (15 ml) lemon juice
Preparation
Prepare a light syrup with 1.5 oz (50 g) sugar, 1/2 glass of water and 1 oz (30 ml) of ice cider. Peel, core and dice the apples. Weigh to insure you have 1lb (500 g). Cook in the syrup 15 to 20 minutes until the apples have absorbed the syrup and obtained a light puree texture. Blend in electric blender.
Meanwhile, prepare a double boiler. Pour the egg yolks and remaining sugar in a metal bowl and beat at medium speed until fluffy. Put bowl in double boiler and continue beating with whisk. When mixture has thickened (to a liquid mayonnaise texture) add 1 oz of ice cider. Add to the apple mixture. Whip the cream and fold into the apples. Let stand 2 to 3 hours before serving.
Peel the remaining apple. Take a few very thin slices and fry quickly to make chips (they must be caramelized) and put on paper towel. Dice the rest of the apple and pour in the lemon juice. To serve, divide the apple into bowls, fill with apple cream and top with apple chip.
Credits
Created by Nora Hamdi, Chef/Owner, La Maison Berbère
3839, rue Principale, Dunham, Quebec, J0E 1M0
Tel. : 450-295-1461, Fax : 450-295-1386, Email : info@maisonberbère.com
